Thursday, August 12, 2010

Roasting Veggies

It's almost silly to say that roasting vegetables (especially carrots) is probably my favorite way to eat them, and yet I've never really tried making them myself. Which is crazy because it is so ridiculously easy to do. I cooked potatoes, carrots, and sweet potatoes, but you can practically use any type of your favorite vegetable. In case you're like me, and need some type of recipe to follow, here's a basic outline of you can make your own roast veggies. (This is what I used to make this dish, but clearly substitutions can be made.)

First I started chopping the vegetables so there were all about the same size (each about one cubic inch or so). Then I added them to the pan and drizzled olive oil on top. I threw in a ton of thyme (I probably went a little over board picking herbs from the garden), and sprinkled on salt, pepper, and some Tony Chachere's. Then it went into the oven (at 450 degrees) for about 30 minutes. About half way through I tossed all the vegetables so the wouldn't stick, but that was it.

Seriously the hardest part is not chopping your fingers off and remember to take them out of the oven. And the crazy part is that for something so easy, it really does turn out delicious.

I adore roasting veggies! I love roasting tomato's whole in lots of olive oil, garlic and fresh herbs. Then when they are done, you can have them spread on good bread and have some cheese with them. Yum! Saveur had this recipe as their front page a couple of months ago and it's one of my faves.

I love roasting veggies! it brings out their flavor more than boiling or steaming them. I especially love roasting asparagus because it gives them an almost nutty flavor... I like when the tips get just a bit toasty :)